Preparation

Stir together coffee powder and vanilla in a large bowl until the powder dissolves. Add sugar, eggs, egg white and salt and beat with an electric mixer on high speed until thick and pale, about 2 minutes. Fold in graham cracker crumbs, dates and pecans. Transfer the batter to the prepared baking pan; smooth the top.

Bake the bars until the top feels dry and a knife inserted in the center comes out clean, 30 to 35 minutes.

Let cool in the pan on a wire rack. Cut into bars. If desired, dust lightly with confectioners' sugar.

Make Ahead Tip: The bars will keep in an airtight container for up to 3 days.

To turn graham crackers into graham crumbs, use a food processor or place the crackers in a large ziplock plastic bag and crush them with a rolling pin.

Reviews 2

I did change the graham cracker crumbs to my husband's favorite Bastone (sp) cookies. Graham crackers have "partially hydrogenated fats," which I try very hard not to use in any of my recipes. Ground the cookies as I would have the crackers and folded into the batter. They were light and delicious!!! The men at my husband's work have requested more...they absolutely love them. I will make again.

December 24, 2009

By: EatingWell User

Once cooled, these were pretty delicious! I don't know if it completely satisfies my pecan pie craving, but comes pretty close!